Ingredients for gobhi filling. Clean the cauliflower florets with running water. Let it dry up. Grate the cauliflower floret using food processor or hand grater. Keep it aside.
Heat oil in a nonstick pan, add fennel seeds and crushed coriander seeds, saute for few seconds at medium heat till aromatic. Add garlic and ginger paste, and green chili into oil. Saute till ginger and garlic gets slightly golden color.
Add coriander and cumin powder, garam masala, Aamchoor powder and coriander mint chutney and saute for 30 sec.
Add grated gobhi and salt to taste. Cook at medium to high heat till mixture gets dry. Stir it continuously to avoid burning.
Once it done, turn off the heat, add chopped fresh coriander leaves and mix it. Keep it aside.
For paratha dough, In a mixing bowl, add wheat flour, carom seeds and mix it well.
Make a soft dough from wheat flour by adding small amount of water periodically. Cover it and keep it aside for 15 minutes. After 15 minutes knead the dough without water nicely.
Divide the dough into equal medium size balls and dust with wheat flour. Take one ball and roll it like a small poori, put 4 tbsp gobhi filling and make a round ball. Flatten out the round ball by pressing gently with your fingers on the rolling board.
Dust with wheat flour and make a 6” circle using rolling pin.
Heat a pan (tava) in a medium to high heat, when its gets hot reduce the heat knob to medium. Place paratha on tava. When the paratha begins to puff up, Flip it over and grease some oil.
Flip over the paratha on the pan and oil it from the other side. Then flip it again. Flip the paratha couple of time to make sure it is cooked properly both side as shown in picture.
Hot gobhi paratha is ready to be served. Enjoy this yummy paratha with mango pickle, raita or curd.
You can make this paratha for kids lunch boxes with curd or tomato sauce. They will love it.